Tradition Inspired By Passion

La Pasta di Aldo was created in the town of Monte San Giusto, a charming spot in the inland of the Marches region that straddles the Adriatic Sea and Sibylline Mountains. A rigorous selection of the base materials and production methods that go beyond the traditional art of artisan pasta making, an indefatigable dedication and pure mastery: these are the secrets of La Pasta di Aldo, a genuine masterpiece to be kept in the pantry of any self-respecting gourmand.
A different mix of durum wheat flour is used for each kind of pasta; the dough is mixed with the utmost care and worked in order to ensure that it is soft. La Pasta di Aldo stands out for its superior cooking performance. When it is added to the pan after cooking, it retains the sauce like few other pastas can. Thanks to its rough and permeable texture, you can savour the pure joy of a unique taste and the substance of tradition that inspired it.

It is more of a traditional ritual than a method.

Filini

(or Tagliolini, as it is more commonly known is different parts of Italy) It is the younger brother of Tagliatelle: strands of thin egg pasta, just 2 mm thick, that are capable of enriching any dish without being too bold. Served in a broth or with a simple sauce, this pasta brightens up both the table and the palate. Ideal for those seeking a subtle shape but unwilling to sacrifice the right consistency of homemade egg pasta.

 

INGREDIENTS: DURUM WHEAT SEMOLINA, EGGS 32%

THICKNESS: 0,9 - 1,3 MM

WIDTH: 2 MM

COOKING TIME: 4 / 6 MINUTES

PORTIONS: 250 G / 4 PORTIONS

BOXES: 250 G / 1 KG

A Growing Catalogue

We work hard everyday to bring to US shop shelves the best authentic italian products to delight the palate of people who love good and healthy italian food. Our products catalogue is constantly growing as our sales network to ensure our partners to meet more and more customers day after day.

To purchase or to get information about our import / export and distribution services

Our consultants are at your disposal for every question.
Contact Us